Archive for the ‘Considered opinions’ Category
Tea is wonderful, as discussed in Part 1 of this topic. But today I’ll tell you how I became a fan of British tea, and why it’s better. Better make a pot for this one.
Hello, again, Dear Readers:
Another week, another “where did the time go” moment. Last week, BF dragged me out of bed early to run an errand in the Baton Rouge area. We were actually in Prairieville, so there was no visit to Trader Joe’s, Joann Fabrics, or Cost Plus World Market. He went to work at 2:00 pm, so we were under a time constraint. We also needed dog food so we didn’t risk becoming dog food.
While Houston–and most of Texas–is still roasting, we’ve been fortunate with plenty of intermittent rain that keeps the temperatures below 90F degrees. If I could “gift” rain to Texas, I would.
I decided to cut this second blog post of tea into two because it’s just that long. Part three is next. But I have some other news first.
Contents
RIP: The Boy
On a few occasions, I’ve mentioned a friend of ours I affectionately nicknamed “The Boy.”
The Boy, aka Triston Pennington
I called him that because, well, we’re old enough to be his parents, but we didn’t mind. His real name is Triston Pennington. A nice guy, well-liked, and had a lot going on with a sense of humor that sneaks up on you. We enjoyed having him over, and he was a favorite dinner guest. He and BF were coworkers and were also occasionally working on something car-related outside of work.
They loved hanging out doing car-guy stuff.
Unfortunately, on Saturday night, it ended. Everyone is stunned. We got the call from their manager just after 3:00 am Sunday morning.
Triston was involved in an accident on the east side of town, and he didn’t make it. He was driving by himself at about 11:00 pm, and we know for certain is that he wasn’t wearing a seat belt. The Louisiana State Police’s investigation is ongoing. The funeral is Friday. Triston’s Dad is dealing with so much, and BF has offered to help. He’ll be picking up Triston’s vehicle this week from the impound yard once the LSP finishes its investigation.
Little Roasty Potatoes
On one occasion, BF notified me that Triston would be joining us for dinner while I was in Hammond. Think fast, Amy! I bought a bag of fingerling potatoes at Rouse’s to roast with whatever else I was making. All it took was a light drizzle of olive oil, a shake of salt, and a sprinkle of Italian seasoning on a parchment-lined pan. Mix them to coat, then roast at 425F for an hour in the countertop oven.
The next day, BF came home and told me that Triston really enjoyed the “little roasty potatoes.” When he came back for dinner another time, I cut some larger potatoes down to bite size and did the same thing so he could enjoy them again. Maybe I should call them “Triston’s Potatoes.”
If you are so inclined, please say a prayer for his Dad and everyone who worked with him. We miss him already.
Hatch Chile Days Return
I got a text from Neighbor E this morning. He visited the lovely HEB on Clear Lake City Boulevard and saw the Hatch Chiles on display.
They’re here!!
HEB is supposed to have some Hatch Chile dark chocolate tomorrow. E will be all over that, as I would if I were there.
Rouse’s also has Hatch Chiles, but I haven’t made it to Hammond to get some. BF will definitely be unhappy when I do. They’re only available for a little while, so if you’re a fan, don’t wait to buy yours.
Neighbor E also had a visitor this morning:
Parked himself on the stair railing.
Egrets are one of the many birds native to the Gulf Coast, as are Great Blue Herons. They’re also weird birds. They just show up anywhere they like. Makes you wonder if they’re related to cats in some way.
Anyway. . .let’s talk tea.
Discovering British Tea
Let me just say that although I love coffee, I also love tea. But now, as I say, I’m picky. Years of watching Britcoms taught me how to make a proper cup of British tea. Except I don’t put lemon in mine.
Many years ago, I was at AWAI’s Copywriting Bootcamp in Delray Beach, FL, where I met many people that I still keep in touch with today. (Thank you, Facebook.) One of them is a British lady, LH, who married an American, and now lives in California.
We were talking one morning over breakfast with another AWAI member from Houston. I happened to mention that they had “real British tea” in the hotel rooms with the coffee supplies. LH replied that she normally just brings her own tea because it usually isn’t. (LH doesn’t like coffee.)
After breakfast, we took a walk down to the closest Publix in Delray Beach, to get some supplies for ourselves and our companion. When we passed that spot in Publix, LH pointed out, “this is real British tea.”
PG Tips
I saw PG Tips in HEB many times, but never paid attention or even bought a box. Turns out, real British tea was right there all along. I said, “Oh, I can buy that at H-E-B when I get home to Houston.”
You may have seen this in your own grocery store. (Source: Amazon)
I did, and it’s delicious! I boiled the water, put the distinctive triangular tea bag in the cup, poured the hot water in, and walked away for a few minutes. Just like you would with Lipton, right? Well. . . .
This must be what Her Majesty’s Royal Air Force pilots drink before they hop into the cockpit of their planes. MAN, that tea is strong!
I worked on the third floor of the Bay Area Building. I felt like I could fly right off that back balcony, singing, I Believe I Can Fly. You get away with that ONE TIME.
I ended up giving the rest of the box to a lady upstairs in ISS who was not only British but drank PG Tips from the time she was small.
It even comes in an extra strong version. Yes, I’ve tried that one time–never again. Avoid anything that makes your teeth wiggle.
Fortunately, PG Tips does come in decaf,
All of the taste without the jolt.
This decaf tastes exactly like the regular version without staying awake for 36 hours. Maybe next order I’ll get a couple of extra boxes, it’s that good.
I’ve seen small boxes of regular PG Tips available in a few places here; Whole Foods is one. I got the extra strong from Vitacost once. I keep the real thing around for emergencies where I need to be awake.
I’m out of decaf right now but will be ordering more soon since it’s not available locally. In fact, I only saw small boxes of decaf in The Fresh Market in Houston, once upon a time.
You Only Get The OOOOH! with Typhoo!
Typhoo is another brand of Britain’s finest tea that comes in a very good decaf version. I have some round bags of Typhoo decaf, but LH kindly sent me a packet of the real thing. More on that in the next post.
Another delicious tea (source: Amazon)
I can’t find the picture of this one, but the round tea bags come in foil sleeves to keep them fresh. And the decaf Typhoo is also flavorful.
With a beautiful red tea-for-one set.
Typhoo doesn’t have the heart-racing, mind-altering strength of PG Tips, but it’s still an excellent British tea. TV cooking show host Nigella Lawson made cute commercials for the brand a few years ago. On the company’s website, a quote from her mentions that she never leaves the country without a box of Typhoo in her suitcase. Understandable.
Typhoo Tea has graced Britain’s teapots since 1903. Both regular and decaf are available at Cost Plus World Market, Amazon, TeaDog, and The English Tea Store, as well as some grocery stores. I’ve bought it at the Cost Plus stores in Baton Rouge and New Orleans a few times. I bought it frequently in Houston at the Cost Plus on Bay Area Boulevard.
More Favorites
Our British expat friend WF reminds me that “British Tea” isn’t actually grown in Britain. India, Sri Lanka, and a few other places, yes, but not anywhere in the UK.
The “real British tea” that was in our hotel rooms at the Delray Beach Marriott so many years ago was this:
This distinguished tea is also delicious.
Scottish Breakfast Tea from Taylors of Harrogate, the company that also makes the delicious Yorkshire tea we also like. (Yorkshire happens to be LH’s favorite.) After my return to Houston, I found more of this wonderful Scottish Breakfast tea in Central Market. I was so happy I bought a box.
But life went on and I never bought it again, until recently. Amazon carries this amazing tea, in 20 individually wrapped bags, boxes of 50 un-wrapped tea bags like the one in the picture, boxes of 100, and the loose leaf version. However, I can’t drink that every day, it’s too strong, and there’s no decaf.
I bought two 50-count boxes a few months ago from TeaDog.com (more on them in the next blog post.) The Post Office sent one of those great big vans to deliver the tiny little boxes in a small shipping box. I’m stocked for a while.
Scottish Breakfast Tea Is A Type
There are multiple brands of “Scottish Breakfast Tea.” Turns out it’s a blend that goes well with Scotland’s soft waters. It’s made from a blend of Indian Assam and African teas. Taylors of Harrogate just so happens to be the one I’m familiar with, but I’ll happily try another brand one day.
In addition to Yorkshire and Yorkshire Gold teas, the company also makes decaf. It’s equally good, just like the original. Yorkshire Gold tea is an orange pekoe. They even make a Yorkshire tea for hard water, which someone from Houston reviewed on Amazon.
Twinings
This brand of British tea has been around for more than 300 years and is enjoyed worldwide. It’s still run by the same family and has a royal crest. It’s considered the preeminent British tea. Readily available in grocery stores and online, the company produces hundreds of different teas. Many come in K-cups.
You can find this everywhere.
As far as their English Breakfast Tea, it’s. . .OK, both regular and decaf. Their Irish Breakfast tea is about the same, OK, not great, regular and decaf.
This one is pretty available, too.
It’s just plain tea. Compared to the other British teas, Twinings doesn’t have the thing that makes you go oooohhh.
Twinings also has Earl Grey, Lady Grey, and just about any other kind of tea blend you can think of. But no Scottish Breakfast. (More on the Grey teas in the next blog.)
The company has a USA site as well as a UK site. The UK site has more gifting and accessories than the US store has, including a nice range of tea ware. Well, maybe I can order this lovely set from that site.
Wouldn’t this be nice?
If the currency exchange rate isn’t too bad one day.
Other Brands Of Tea
There are quite a few British teas available in the US, somewhere. Way too many Americans have tried British tea, either on a visit or some other way like me, and do not want the American cuppa anymore. British brands just seem to taste better, and are made for anyone who is serious about their tea.
Admittedly, I keep several brands around, and BF has no idea what they are. He drinks milk, Coke, and water occasionally, and sometimes orders sweetened iced tea in a restaurant. He wouldn’t know what to do with a cup of hot tea, though I’ve offered him a taste many times. The tea in the pantry is, in his opinion, simply taking up space.
Ahmad’s Tea
I’ve bought their decaffeinated Afternoon Tea many times at Phoenicia Foods in Houston.
Very tasty.
It’s also available online (Phoenicia ships!), as are their other teas, including English Breakfast. Nobody’s ever heard of it here that I’ve found. Ahmad’s is also good tea, regular or decaf, such as their Evening Tea, which I bought occasionally in Houston.
Fortunately, it’s readily available online, and not terribly expensive, either.
Builder’s Tea
There are several brands of tea that are called “builder’s tea”, but there is an actual brand called Builder’s Tea. The term is colloquial for very strong (and inexpensive) tea that builders enjoy.
Truly teas for the workers:
They’re not kidding, are they?
Neither was the US, mate.
I have not personally tried this tea myself. But our friend Beverly recently tried some. She received a box of it in a gift basket some time ago. She posted: “I have a box of Builder’s I’m afraid to try. It has caution markings around the top for heaven’s sake.”
But recently, Beverly decided to make a pitcher of iced tea with Builder’s Tea. Beverly and her family live in rural Georgia, where they have roughly the same weather we have, and iced tea is normal during summer.
Until you make it with real British Builder’s Tea.
Beverly said that after drinking a glass, “I didn’t blink for four hours.”
Don’t say I didn’t warn you, OK?
Tazo’s Awake English Breakfast Tea
I mentioned this in the previous blog post.
My “regular” afternoon tea.
Tazo is a readily available American brand. Their Awake stands up to the British teas, but not with nearly the punch of PG Tips.
It has just the right amount of heart racing I need in the afternoon. Not too strong, but a tasty tea that’s close to British. Thankfully, Winn-Dixie carries it locally.
Stash
Another American brand that LH introduced me to is Stash, which is a bit stronger than Tazo.
Equally good, and I do buy it occasionally when I find it. Both Stash and Tazo have a wide range of tea flavors, available in most grocery stores and online.
Newman’s Own and Store Brands
Newman’s Own also has an English Breakfast Tea, which, in my opinion, is decaf. It tastes all right, but it won’t give you a boost, a jolt, or even a nudge when you need it. It’s not bad, though.
And then just a few weeks ago, I discovered that Winn-Dixie now has its own brand of teas, including English Breakfast tea.
Who knew?
We were in the Hammond store, and I found some, two boxes for $4, although it’s now $2.69. It’s a good tea, but it’s not nearly as tasty as, well, real English Breakfast Tea.
I don’t see this tea on their app or website anymore, so I wonder if it’s already been discontinued. Still, it’s not bad for $2.69.
Our local Winn-Dixie is being renovated, and it’s almost finished. I’ll have pictures of that in an upcoming blog. More room, more stuff, self-checkouts, and it’s fabulous. BF is not amused.
HEB has its own brand of English Breakfast Tea, Earl Grey, as well as many others. (There’s also a Central Market Organics brand.) HEB has more tea than they had when I shopped there regularly. I remember their store-brand tea being the same high quality as many others I’ve bought. But it’s been a while.
More Coming Soon
The third part of the tea post is next, complete with pictures, including the wonderful box of things LH kindly sent me from California.
I’m working on a couple of other food-related topics, and as promised, will show you the recipe for the blackberry galette. We’re due to make another one for BF soon.
Enjoy!
Do you like iced tea in summer or hot tea in the wintertime? Or is tea just something that’s always in your pantry?
We’ve been drinking tea for hundreds of years. It’s so readily available that we don’t give it a second thought. In this first of two blogs, I’ll introduce you to tea. In the second, I’ll tell you about British tea and why I think it’s the best. Put the kettle on, make a cuppa, and I’ll tell you more.
Hello again, Dear Readers:
I intended to write this blog post weeks ago, but time got away from me again. Right before July 4th, we both got sick. No, it wasn’t that, just some weird Louisiana swamp bug. BF got sick first, then me. We didn’t visit a doctor or hospital, so no testing for the you-know-what. We’re fine now, so what’s the point?
I’m dividing this topic into two parts because nobody wants a 5,000-word plus blog post. Besides, after a certain point, it’s diminishing returns from Google.
If you haven’t seen the video of HRH Queen Elizabeth having tea with Paddington Bear, this YouTube link takes you right to it. The video became available after my last post.
Contents
Around The Casa de Rurale
It’s summer, and it’s HOT. Everywhere. Houston is again seeing multiple days of temps above 100F. At least there are amusing memes, like this one:
If you can bake lasagna in your mailbox, why not? Remember, your stove/oven is 220 volts, whereas your mailbox is free solar power.
Yes, that’s a joke. It also might be a violation of federal law, but I haven’t checked. In other news. . . .
Emilie Bailey, The Texas Granola Girl, has a new book on “dirty keto” coming out soon. The term means that you’re not a strict practitioner, and you bend the rules a bit—like me. I’ve signed up to be a reviewer—again. Emilie will be sharing some on Instagram soon. If they are kind enough to send me an advance copy, I’ll be doing a review and cooking some delicious food (whether he likes it or not.) But her recipes are awesome, and I’ll be buying a copy if they don’t. More details when I have them.
Blackberries
The wild blackberries are gone. I’ve picked a gallon-sized freezer bag of them like last year but should have picked more. (I still have last year’s harvest in the freezer.) Buddy, aka, Broccoli Stir-Fry, discovered their deliciousness when I took him outside and fed him some by hand. The pit bull doesn’t seem to care for them anymore. We’ve had little rain this spring, leading to the vines shriveling up early. Then a deluge followed.
BF requested a “real” dessert using our blackberries, “with flour and sugar.” While I was looking for something to make, a perfect recipe arrived in the mailbox. If you’re a subscriber to The Pioneer Woman Magazine, you’ve probably seen this galette already.
Isn’t it beautiful?
Guess what? He loved it. I’m planning to make another for him as soon as I get more ingredients. It’s easy, fast, and bakes up nicely. The second go-round will be both to make him another treat and for a blog post to publish here.
Speaking of animals, both the new cat and the dog had their vet appointment with destiny a few weeks ago. Neither has figured out yet about the trip to Hammond or what happened during their naps. They’re fine.
Ready for a cuppa?
Tea’s History
Legend has it that tea came from China in 2732 B.C. when Emperor Shen Nung drank hot liquid after some leaves blew into his cup of boiling water. (Would you do that?) Odd, but that’s what I’ve found in several references. He felt invigorated after this brew (hello, caffeine!) and the Emperor began encouraging people to cultivate this incredible plant. He became known as “The Father of Tea.”
My other favorite drink, coffee, was discovered around the 5th Century in Africa and the Middle East. Coffee reached Europe first, and tea shortly thereafter. So, tea is the elder statesman here, although coffee became the American favorite after The Boston Tea Party.
Leaf tea was the norm, until one day, tea bags happened. Legend on the Internet credits New York vendor Thomas Sullivan as the inventor in 1904 (or 1908, depending on your source.)
The story goes that he sent out his tea samples in little silk bags. People just brewed the tea with them because they thought that’s what you did. However, the first patent for a tea bag apparatus was filed in 1897, with another mesh-bag invention patent in 1901, so someone else got there first.
Eventually, tea manufacturing expanded, and American tea became primarily bagged. The British didn’t take to tea bags until the 1950s, although Tetley did bring the idea back to the UK.
Our Brit friend WF, a UK ex-pat in the country of Turkey (officially, the Republic of Turkiye) wants you to know that her resident land is one of the biggest tea drinkers in the world.
Today about 96% of tea is in a bag, with loose tea being the outlier.
Pekoe And Black Teas
Black tea is from the Camellia sinensis plant. Once picked, it’s allowed to dry and oxidize. This tea is grown in Sri Lanka, India, and Africa, and was discovered in China in the mid-17th Century. This type of tea is most of what’s consumed in the US as iced tea. It’s a stronger flavor than most others.
You’ve probably seen the term “orange pekoe” for years. I didn’t pay attention until recently. But “orange pekoe” is tea grown in Sri Lanka and India, distinguished by its orange tips.
“Orange pekoe” is also part of the grading system for tea. It’s the lowest grade of tea, indicating that the tea is comprised of whole leaves, not bits and dust like some commercially produced types. But it’s a high grade of tea, meaning that it’s produced from the prime leaves. This tea doesn’t taste like orange, either.
Lipton Tea
Did you know that Lipton Tea is a British brand?
In our local Walmart
I didn’t, either. Still, it’s just regular tea in the US, available in every grocery store in America.
Like most people in the US, Lipton is just what you bought. Here in Louisiana people also buy Community Coffee’s brand of tea, or the store brands.
One of their many varieties.
That’s what we had. As kids, we had Lipton tea every night with dinner, freshly made with lemon and sugar by the pitcher.
Nobody considered decaffeinated tea. We just drank it and rarely had soft drinks. My mother believed every urban legend around, such as kids weren’t “old enough” for coffee. The old wives’ tale said not to give your kids coffee, “because caffeine stunts their growth.”
My siblings and I are all over five feet. I don’t know how it would “stunt growth,” since caffeine is a stimulant. And how many kids since then grew up with caffeinated soft drinks and Frappuccino?
Lipton’s website has more information on tea, including this primer on British tea time. I just can’t see Buckingham Palace staff serving Lipton to the Queen.
Hot Tea In A Cup
My Grandmother introduced me to hot tea when I was a teenager, but it was more of a treat. When I got older, I drank tea because that’s what I was used to having.
Green tea in a Texas cup.
Before coffee shops were everywhere, I’d have a cup of tea in the morning, whether at home or at the workplace. Coffee and tea were also available in the offices where I worked, or I just brought some as I did at Boeing.
Never mind that the tea had more caffeine than coffee. We didn’t have Google back then to find out these things. I started drinking coffee when I was about 22 after I’d married and moved away.
But I always kept Lipton around and sometimes had Twinings. Lipton was the standard, as well as store brand teas. Later I used decaf for iced tea so I could drink it all the time.
Then I discovered British tea, and that was the end of the relationship. I’ll explain that in the next blog post.
Yerba Mate
I’ve tried this a few times, and it’s quite caffeinated. It’s considered an herbal tea and is made from Ilex paraguariensis, a plant in the family of holly. Yes, as in the holly berries you see at Christmas.
Fans of Yerba Mate make multiple claims about it, including easing depression, relieving fatigue, helping weight loss, and other conditions. If it works for you, great. But there’s a simple explanation.
Hello!! Caffeine!!
Exactly—and if you have high blood pressure or another condition that caffeine aggravates, avoid Yerba Mate. (NOTE: I’m not a doctor, nurse, scientist, or medical professional, just someone who reads and speaks from experience.)
I tried it once or twice, and I think this is the brand I bought in Houston. Honestly, it didn’t do anything but give me plenty of heart-racing, no handsome guy in sight. Caffeine can also make me very hungry, grouchy, and jittery in large amounts, so it invalidates any other potential benefits. That’s OK, I’ll just have some PG Tips if I need that much of a jolt; it tastes much better. (More on that in the next blog post.)
The Mayo Clinic has more information on Yerba Mate on their website, as does WebMD. Use caution if you are so inclined. Don’t say I didn’t warn you.
Tisane: What Is Rooibos Tea?
One tea I do not like is Rooibos. It just doesn’t taste good to me. I’ve tried the Celestial Seasonings brand as well as one or two other brands. I tried to like it, but I don’t. Rooibos is a tisane, a fruit or herbal type of tea.
Turns out rooibos isn’t a true tea at all. It comes from a South African herb plant, the Fabaceae plant family. When the leaves are harvested and dried, they are brewed into a reddish-brown herbal infusion. It’s also called “African red tea” or “red bush tea” by the tea industry. It’s sometimes made with vanilla, as with the Celestial Seasonings variety. But it’s not enough to kill the awful taste. You can read more about rooibos here.
Orleans Coffee sells some very nice tisanes that are not Rooibos. This includes my favorite, called Blue Eyes. I have some in the pantry and make it now and again; I should get some more soon. It’s sweet and fruity but not overwhelming. I make it by the cup occasionally for iced tea.
Bonus: Cooling Off
I used to drink iced tea all the time. Period. I made it in great big plastic pitchers of decaf. I just let the tea bags sit out overnight in the water, and it was ready in the morning.
When I used to see Dr. Davis in the Woodlands, they always had a large pitcher of cucumber-infused water in the lobby. I loved it. But when I made a pitcher of it at home on a Friday afternoon, I couldn’t stand it on Sunday. I never made it again, but I will drink infused water if I’m out somewhere and it’s available.
One day, about 10 years ago, I just didn’t want iced tea anymore, and I haven’t had it since. After that, I simply added lime juice and Sweet N’ Low to a cup of ice water. Not lemons, just limes. That’s what I’ve been drinking since June of 2012, right after the Boeing layoff. I still have three unopened, plastic-wrapped boxes of H-E-B decaf cold brew iced tea in the pantry, because I’m too cheap to throw them away.
Still cello-wrapped and ready to use.
When limes recently became as much as $0.75 each, I went looking for something else to drink. I’m not accustomed to paying that much for limes. Then again, I’m not accustomed to paying $15 for a box of five dozen eggs, either. But that’s what they sometimes cost now. I wondered about a temporary replacement for limes in my water.
On a trip to our local Winn-Dixie, I was looking for my usual Community Coffee and Tazo Awake tea. They have a nice section with a good selection of local coffees and different teas, including Bigelow. But sitting there, on the shelf, were two boxes that caught my attention:
This picture is actually from Walmart, taken May 23rd.
Hello, What’s this? Bigelow’s new Cold Water Infusions! It looked too interesting to pass up, so I didn’t. Winn-Dixie only had two flavors, as did Walmart. Didn’t take long for inflation to strike a new favorite:
I took this picture at the same Walmart on June 27th.
When I went back to Winn-Dixie to buy more, I found more flavors. As it turns out, there are six flavors in all:
- Watermelon Cucumber Mint
- Cranberry Lime Honeysuckle
- Blackberry Raspberry Hibiscus
- Blueberry Citrus Basil
- Strawberry Lemon Orange Blossom
- Peach Lemonade Acai
That Amazon link takes you to bundles of packages, not individual boxes like you get in the grocery. Subscribe and save? Don’t tempt me.
These are caffeine-free cold-water infusions that you just add to ice water and let it infuse. If you leave the bags in the water longer than 10 minutes. . .nothing else happens. Tea, on the other hand, will get bitter.
Walmart had a couple of boxes of the Peach Lemonade Acai flavor, and I bought them. I think that was an accident that they had them. I finished that flavor first because. . .I don’t like that flavor much and just wanted to use up the bags. Much as I like peaches, this one just tastes funny.
As it turns out, there are multiple brands of these cold-water infusions. I’ll try them as I find them. Remember that I’m not in Texas anymore. Anything new on the market takes months if not years before it’s available on this side of the Sabine River.
Acai
If you’re not familiar with it (and I’m not, but it’s pronounced “AH-sigh-YEE”) it’s a berry native to Central and South America. It’s been promoted as a “superfood” here in the US, and sold as frozen puree or powder because they spoil quickly once they’re picked. No, I’m not jumping on that bandwagon, nor the one around goji berries.
Irony: my favorites are the first two, Watermelon Cucumber Mint and Cranberry Lime Honeysuckle. Those are the first two I found, and the two that our Walmart normally carries. Chances are I’ll be sticking with those going forward. But I have something to drink that isn’t as expensive as limes and is ready almost immediately.
Woo Hoo!
Is it any good?
It is, but it’s not heavily flavored like, say, Hawaiian Punch. It’s an infusion, which is probably a $20 word for tea, but you don’t need hot water. Just add it to ice water and leave it to sit for eight to ten minutes.
It’s a bit like that cucumber water at Dr. Davis’ office, but a tad bit fruitier. In my steel Starbucks venti (24 ounces) cold tumbler, I use two of the bags, along with a single packet of Sweet ‘N Low. But that’s just me.
It’s tasty and less expensive than the limes right now, so that helps. But people are buying those limes in Walmart and Winn-Dixie because I see the supply decrease. I also hear Spanish here, which was unusual a few years ago.
I do need to make a trip back to Los Primos in Hammond one of these days to get more chorizo and a few other things. Time to make more Salsa Macha, too.
Until Next Time
The next blog post will discuss my full introduction to British tea. It includes a very nice gift of British tea and other goodies from the UK that LH sent from California. She sent them in April, and delays mean I still haven’t finished the blog and uploaded the pictures.
Our friend Beverly is also working on another blog post for us.
Also in the queue are blog posts that are a little more serious. Yes, they’re food related, but I haven’t finished them yet.
Stay cool and Enjoy!
Hawaii. The name conjures up pictures of beautiful beaches, surfing, snorkeling, pineapples, and coconut. It’s what most people believe is paradise. No, I’m not going to Hawaii anytime soon. But as I’ll explain, the Aloha State is important for agriculture and the food that’s brought to your table.
Hello again, Dear Readers:
Have you tried Mint & Parsley Pesto yet? It took a while to get that mess cleaned up, but it’s all done now. BF is still acting the way he does when I mention pesto. Aunt Ruth wrote back and said she likes mint in her tea, but never thought about making pesto with it. Sit tight, Aunt Ruth—a blog post on tea is planned and in the draft folder.
Contents
- A Little Birthday Cake
- Amy’s Cake History
- It’s Over
- Celebration Across The Pond
- Hawaii, the 50th State
- Where I Got The Idea
- Brief History of Hawaii
- Agriculture
- Maui’s Agriculture Today
- Island Fare
- Poke’ and Poke’ Bowls
- Eating Poke’
- Banana Bread
- The Rise Of Hawaiian Banana Bread
- The Luau
- Food At The Luau
- Recipe Redux: Chocolate Macadamia Nut Clusters
- Until Next Time
A Little Birthday Cake
BF’s birthday was Sunday, and I made him a delicious—and little—birthday cake from scratch.
Fresh out of the oven
His favorite is the boxed yellow cake mix with the prepared chocolate icing. I made it from scratch from the Easy Cake Cookbook by Miranda Couse, both the cake and the chocolate frosting. It’s a great book for making small, easy, everyday cakes.
This cake really is only six inches in diameter. I sliced it in half lengthwise and added some chocolate icing in between the layers.
Sure, books like the Death By Chocolate series have some amazing creations—even a chocolate raspberry wedding cake (who needs a groom?) So do many of Martha Stewart’s books. But for a quick bake that comes together quickly and doesn’t require a long ingredient list, the Easy Cake Cookbook is a great go-to cake book.
Amy’s Cake History
Now, most people buy a cake, and that’s fine. Aunt Ruth will probably remember this one.
Years ago while at Boeing, I somehow became the “IT Party Girl” for all department celebrations. I didn’t mind, it was kind of fun, although I was pretty tired when it was all over. When a cake was requested, I just went to HEB and bought one, or ordered it if I had enough time. I always ordered buttercream icing, and everyone loved it. They were consistently delicious and the most requested cakes.
Then one day, there was a celebration I wasn’t involved in when someone was transferring to Boeing’s DC location. After starting the yeast-free diet, complete with prescriptions, I wasn’t about to touch a piece of cake. (I’d also shrunk a couple of dress sizes.) But I sat down next to the lady from Facilities, and she leaned over and said in a low voice, “did you have anything to do with this?” I said, “no, why?” She said, “I can tell.” I asked, “how?” Her response: “the cake.” I just smiled.
It seems that while the cake was beautifully and expertly decorated, the taste did not match the appearance. Being the nosy person I am, I sauntered up to the table and asked one of the women responsible for the event, “nice cake—where did you get it?” The proud response: “Sam’s!”
I wasn’t about to give BF a birthday cake from Walmart or Winn-Dixie.
He really enjoyed it.
Happy Birthday, Honey.
It’s Over
Yes, I know—the verdict in Depp v. Heard came in the day after I published. The plaintiff is working—on a tour with Jeff Beck in the UK. He reportedly went to a Birmingham (UK) Indian restaurant this past weekend with Jeff Beck and 20 of their friends. He paid a dinner tab of about $62,000. The owners closed the restaurant for the private party and swore all employees to secrecy. Imagine their surprise—and there was Johnny Depp asking questions about not only the place but even their CCTV system. The owner said he had a nice chat with the man and was quite friendly.
In fact, JD enjoyed the dinner so much that he asked them to make him a takeout meal for him, based on what they served. No hotel room service that evening.
The defendant has disappeared for now.
Now that the trial is all over, we can all go back to our normal, everyday lives.
Celebration Across The Pond
Her Majesty, Queen Elizabeth II, celebrated 70 years as the reigning monarch in the UK this past weekend. There’s never been a Platinum Jubilee before. (I know, I know—but she’s the Queen.)
Incidentally, if you haven’t noticed, it’s been four years since the most famous royal wedding in recent history involving an American. Four years on, nobody seems to care about these two. At the Queen’s Platinum Jubilee this past weekend, they were actually booed leaving a church service. They’re back in California now with the kids, after reportedly having a very short meetup with Her Majesty at their UK home, Frogmore Cottage.
On the flip side, have you seen Her Majesty’s short video having tea with Paddington Bear? It’s SO CUTE!! (Marmalade sandwiches!) Listen, I know she’s THE QUEEN, but at 96, I don’t see why she can’t have a little fun with Paddington Bear. Her sketch 10 years ago with Daniel Craig as 007 was great, but this was even better. Even her family didn’t know about the sketch. She kept it a secret from everyone, and the BBC spent half a day with Her Majesty. Prince William’s three grandchildren were thrilled, as were all the other children who love the adorable Paddington Bear. (If you’re not familiar with PB, here is a background bit on him.)
Hawaii, the 50th State
Let’s take a long plane ride to Hawaii, shall we?
Spring and summer bring thoughts of vacation time. People from all over the world travel to the Islands every year. Although it’s an individual state, it’s a collection of several islands that have a long history and culture. There is a total of eight islands, but a few of the smaller islands are uninhabited.
Hawaii is one of those places that many people say, “I’m going to go there one day.” Actually, some people say they’re going to go, and they do–and they never go home, as I’ve discovered. Howard Hughes was one of them. Sounds like Texas, but it’s different when they swarm in on The Lone Star State.
One of my agency clients has two non-legal clients on the island of Maui, the second-largest island in the state of Hawaii.
One map of Maui (source: The Hawaii Visitors & Convention Bureau)
So, I do a lot of writing about The Valley Isle, as it’s called. The content is about different things that are either Hawaiian or Hawaiian but relative to Maui. I’ve learned a lot, and it’s interesting reading.
Map of Maui with more details (Source: MauiHawaii.org)
BF and I occasionally talk about where we want to go one day, and Hawaii is one of those places. I said no, I want specifically to go to Maui. We’ve never been there, not yet. I’m still trying to make a trip back to Houston to visit.
Where I Got The Idea
Recently one of my client project managers, who lives in Florida, found out about my little food blog. She said, “hey, why don’t you write a blog post for our client about traditional Hawaiian recipes?” Who am I to say no? So I did. And I thought I’d keep the idea in the draft folder for a later blog post here. Because Hawaii also has an interesting food scene, in addition to agriculture. (I’ve also suggested topics for their various clients occasionally, too.)
Everything has to be shipped at least 2,000 miles to the Islands, so it’s quite expensive to live there. Yet everybody keeps moving there and building. Like former President Obama, who is building a home on the island of Oahu. (Because he was born there, so he said.) Just last week one of my legal clients said he was headed to Oahu with his wife and kids–he met and married her there. Other well-known celebrities have homes in Hawaii, particularly on Maui, which isn’t as developed as The Big Island (the island that’s called Hawaii.)
The state participates in the Hawaiian Electric’s Clean Energy initiative, in which the state works toward all clean energy, including:
- Wind
- Solar
- Water, also called hydropower or “ocean energy”
- Biomass
- Waste To Energy
- Geothermal
No, I’m not copying and pasting one of those articles here, but I am referencing some of the research. It would ruin the SEO for both my site and the client’s site. (I know better.)
Brief History of Hawaii
Prior to becoming a US state on August 21, 1959, the collection of islands was a territory, and before that, it was a sovereign kingdom. It had a monarchy between 1810 and 1893 but was overthrown in 1893 by European capitalists and landowners.
Hawaii offered considerable assistance to the United States during World War II and pushed for statehood. People living there did not wish to be subjects, but citizens, and voted to become a state rather than stay a territory.
The Aloha State (source: Hawaii-guide.com)
Like Texas, Hawaii was an independent Republic until August 12th, 1898, when the US made it a territory. For 60 years after that, it became it remained a non-self-governing territory until becoming the 50th state. Since joining the United States, it has become an integral part of the US, even though it’s 2000 miles from the California coastline.
Note: don’t refer to people who live in Hawaii as “the natives,” it’s considered insulting. They’re called “locals,” because not everyone was born there, and therefore aren’t “natives.” Also, don’t say “back in the States,” because you are in the States. What you mean is The Mainland. There is also a language called Hawaiian Pidgin that’s spoken by people both born there and relocated there. Folks don’t normally speak it in front of tourists, but if they do, just smile.
Maui itself is both an island in the state of Hawaii and an entire county by itself. With 64 parishes in Louisiana, and 254 counties in Texas (Houston’s Harris County is the largest), it’s a bit different to wrap one’s head around one county, one island. But they do it, and Maui is only 728 square miles. Galveston Island, by contrast, is only 27 square miles, although Galveston County is larger.
Agriculture
So, what does that have to do with my silly little food blog? Well, for one thing, the State of Hawaii grows quite a few crops that are exported all over the US and the world. You’d expect things like pineapple, bananas, avocado, coconut, and macadamia nuts to be grown there. And, you may not realize that some of the food you buy could have been grown in Hawaii, or even on the Valley Isle.
Guava (source: Google)
While Maui has a considerable amount of coastline, it’s not all beaches. The Valley Isle also has several different ecosystems, called “microclimates.” This means that you can go from a coastline to a desert area in a car ride, and then pass through a tropical rainforest on the east side of the island. You can also go straight up a mountain and find yourself shivering at a higher elevation. It also means that different crops grow in different spots. It’s Terroir, as the French call it in relation to winemaking.
Pineapples growing (source: Google)
But Maui also grows and exports other crops that you may not realize, such as:
- Alfalfa
- Avocado
- Beets
- Cacao (chocolate)
- Coffee, particularly Kona Coffee
- Eggplant
- Guava
- Jackfruit (hard pass for me)
- Lemons
- Lettuces and other green leafy vegetables
- Limes
- Papaya
- Potatoes
- Strawberries
- Sweet potatoes
- Taro, a locally grown starchy root like a potato that’s used in a range of traditional dishes
Maui and Hawaii’s crops are consumed around the world.
Maui’s Agriculture Today
Until 2016, sugarcane was a prominent crop and industry. The former sugarcane land in north-central Maui is now owned by a California-based company. They have plans to turn that area into sustainable farming with non-GMO crops, bring more jobs to the area, and increase the amount of locally grown crops for Maui and possibly for export.
Jackfruit, growing on a tree. (Source: Google) Yes, I know it looks funny–tell Mother Nature.
Ironically, Maui imports about 90% of its food from the Mainland US. Everything is flown in from elsewhere, hence the higher cost of living. This includes food, medicine, fuels, and pretty much every consumer good you want to buy. Don’t forget the postage.
Jackfruit, cut open. None for me, thanks. (Source: Google.)
Should Hawaii’s supply chain become seriously disrupted due to a hurricane, tsunami, or another disaster, Hawaii would have no more than three to ten days of food available. People who live there want to make sure that the entire state of Hawaii can develop a more self-sufficient food supply that isn’t dependent on 2,000-mile trips from the Mainland. Remember, it also takes fuel to get the food and supplies to the Islands.
Island Fare
If you go, what can you expect to eat? Seafood, according to one of my former Boeing coworkers who just went to Maui. But, surrounded by ocean, what do you expect? No complaints out of me, that’s for sure.
But if you go, Maui as well as the entire state has some fine dining using locally produced ingredients. There are organic family farms on the Valley Isle and plenty of local coffee shops and other places to eat. Don’t expect Texas-style anything, that’s for sure, but you’ll find a range of delicious local options.
There are some unique foods you’ll see that will catch your attention. Some will likely turn BF into a dieter whenever we get to Maui.
Poke’ and Poke’ Bowls
Poke’ bowls (pronounced “POH-keh”) began with Hawaiian fishermen who would simply cut some freshly caught fish and vegetables, season them a little, and eat their lunch. That’s it. The word means “slice or cut” in native Hawaiian, and of course, is one of those things you get everywhere on the Islands.
If you remember my post on Spam last year, you’ll recall that this canned meat is quite popular in Hawaii. The company has a recipe for poke’ using Spam.
In the Mainland, poke’ is new and trendy, and there is even a poke’ place in Hammond. We haven’t been in it yet, I guess I’ll do that on my own one day—no way BF will touch that, he already told me. A couple of weeks ago, we had to run an errand in the Baton Rouge area and saw one near Ollie’s Bargain Outlet. I couldn’t get BF to go in with me, but we needed to get home anyway. Next time.
I’m going to admit that I prefer “bowl food” because it’s just easier, and poke’ sounds like a winner in that category. Here’s a primer on how to make a poke’ bowl at home, if you are so inclined. This poke’ primer is from the infamous People magazine, but it’s also basic.
If you go looking for cookbooks on poke’, be prepared to see books on “poke cakes.”
Eating Poke’
The USS Nemo Restaurant in Naples, Florida offers a primer on how to eat a poke’ bowl, too. Hint: it’s not like spaghetti and meat sauce.
The basics are:
- Cooked rice
- Fresh salmon or tuna, sushi-grade, or a non-raw protein like cooked chicken or shrimp, canned crab or tofu
- Sesame oil (just a little—it’s very strong)
- Toppings such as soy sauce
- Anything else you want to add, like veggies, sunflower seeds, etc.
Of course, if you’re making poke’ at home, you can use whatever you like—quinoa instead of rice, for instance. I’m not interested in chopsticks, although I do know how to use them. Have at it.
Banana Bread
Believe it or not, banana bread is a really big thing in Maui. No kidding. You see, the entire state grows lots of bananas. They grow everywhere, especially in Maui.
Bananas growing in Hawaii (Source: Google)
One reason that Maui banana bread tastes the way it does is because of the apple banana grown there. Many bakers also use organic sugar that’s harvested on the Valley Isle. And, well, there’s also a little Aloha baked into every loaf, making Maui banana bread unique.
More bananas growing in Maui (source: Google)
That’s not to say your own banana recipe isn’t any more special. It’s just that Maui’s is special, too, for a few reasons. Bananas thrive in Maui, and the locals take their banana bread very seriously. If you go, make sure you try some and don’t forget to say “Mahalo.”
The Rise Of Hawaiian Banana Bread
Why is banana bread a thing in Hawaii? During the Great Depression, growers found themselves overloaded with more-than-ripe bananas. Hawaiians simply started baking banana bread to keep them from going to waste.
Bananas in Maui (source: Google)
When baking powder became available, it was easier than using yeast. So, home bakers could make the bread easier and faster with all those brown bananas. Since then, banana bread is a beloved tradition in Maui that’s loved by locals and tourists alike.
Incidentally, banana bread is one of the most popular recipe searches online. Check out Pinterest, Martha Stewart’s website, and The Food Network, or just do a simple Google search for “banana bread.” You’ll find millions of recipes and never run out. Your biggest problem will be picking one.
BF’s favorite is in Martha Stewart’s Baking Handbook. It includes shredded coconut and walnuts, but I use local pecans instead. This bread freezes well. I need to bake more soon; we gave away the last loaf in the freezer.
If you can’t go to Hawaii this year, enjoy some homemade banana bread at home while planning next year’s trip. Make sure to try the banana bread while you’re there.
The Luau
You’ve probably heard of this but might not know what it is. Sure, it’s a feast, but it’s way more than that. It’s a celebration of Hawaiian culture, food, and an ancient way of life that’s been preserved through the ages.
Modern luaus are big parties held at the beach. Traditionally, they are for celebrating things like marriages, births, and other milestones. But now they’re available for visitors, just find one, make your reservations, pay in advance, and go.
They are traditionally held at sunset, and of course, you’ll be given a lei upon arrival. Etiquette note: do not remove this lei, it’s considered an insult. Pregnant women are given an open-ended lei since it’s considered bad luck for her to have the closed one.
Guests sit on ground mats by low tables, although tables and chairs are available upon request at some luaus. Dress casually and comfortably, of course. Luaus now run for about three hours and include food, some drinks (or may have a cash bar), and traditional Island entertainment. Fire dancers, hula dancers, or traditional dance that tells the story of Hawaii are the most common. You’ll learn more when you make your reservations.
Food At The Luau
What kind of food is served? You’ll dine on traditional slow-roasted pork, roasted all day in an underground pit with hot rocks, no kidding. Sweet potatoes are also included in the pit. Other traditional foods include:
- Chicken long rice
- Fish dishes, naturally, including Lomi salmon and Poke’
- Coconut custard, called “haupia”
- Kulolo, another pudding made with steamed and grated kalo and coconut milk
- Poi, a traditional Polynesian dish made from the native taro root
- Salads from locally grown produce
- Rice (which is probably all BF will eat anyway)
- Desserts made from locally grown tropical fruit, i.e., mango, pineapple, papaya
Cocktails include Mai Tais and other tropical drinks along with non-alcoholic drinks for children and those of us who prefer not to drink.
Always at least try some of the native dishes, as it is a sign of respect. Native Hawaiians and longtime locals are big on respecting traditions, the culture, and the land, and that includes beaches.
Hula dancing is traditional and also taken seriously. If you’re of a mind to do so, get up and hula dance with everyone else. Just don’t make fun of the other dancers, it’s considered rude.
Recipe Redux: Chocolate Macadamia Nut Clusters
Macadamia nuts are synonymous with Hawaii. So if you’re having a hankering for some, I’ll help you out here.
Remember a while back when I reviewed Emilie Bailey’s vegetarian keto cookbook? I made those lovely-looking chocolate macadamia nut clusters. Unfortunately, we weren’t crazy about them. Well, I figured out why.
Normally, when I buy nuts for cooking or baking, I get them from the baking aisle. But that’s not what I should have done with this recipe. What I should have done, and I did the second time, was to get the roasted and salted nuts from the snack food aisle. That’s why the first batch of chocolate nut clusters just didn’t taste all that great–the nuts were raw.
But roasted and salted macadamia nuts made all the difference, and the result was so much better.
What I should have used before
They were quite delicious on their own, too.
I bought extra to make sure I had enough
I also chopped the nuts this time.
It made the final product easier to eat.
We really enjoyed them the second time, so that’s another back-pocket recipe we have for Valentine’s Day and other date nights at home. What can I tell you? They were so much better with the roasted nuts and extra salt inside and on top:
The way I SHOULD have made them.
Here’s the recipe if you want to print a copy for later. (So glad I found WP Recipe Maker!)
Dark Chocolate Macadamia Nut Clusters
A simple keto dessert from Emilie Bailey's Vegetarian Keto In 30 Minutes
Ingredients
- 1½ cups sugar-free chocolate chips I used Hershey's but there are several brands, including Lily's
- 1½ cups roasted and salted macadamia nuts From the snack aisle
- 1 tbsp coconut oil
- ½ tsp vanilla extract look for no sugar brands
- Flaked sea salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave on high. Stir every 20 seconds for about 1 minute 30 seconds, or until completely melted.
- Once melted, stir the vanilla extract into the chocolate mixture.
- Pour the macadamia nuts into the chocolate mixture, and stir until coated.
- Use a tablespoon to drop mounds of the chocolate-macadamia nut mixture onto the parchment paper. Sprinkle with a tiny bit of sea salt, and chill for 15 to 20 minutes, until firm. Store in an airtight container or zip-top bag in the refrigerator.
It isn’t Maui, but it’ll do for now.
Until Next Time
I hope you’ve enjoyed today’s culinary visit to Maui. Right now it’s the closest many of us will get to the Valley Isle, but that’s OK. I bought a nice pineapple today for my Buddhist altar.
As I mentioned, I’m planning a blog post on tea soon, because, well, I like tea, too. But I’m picky. It’s got to be British tea, which comes with a lot more history than American tea. Well, except for the Boston Tea Party, of course. At this point, I think we’re on better terms with Britain, with long-term mutual respect in place. At least if Harry and the American Duchess would please mind their own Spotify- and Netflix-sponsored business.
And if you like iced tea—time to make some, yes?
Enjoy!
Outlander is a popular historical drama on the Starz network. Like Downton Abbey, it has a legion of fans and a huge accompaniment of books, specials, merchandise, and heaven only knows what else. Today, it’s the subject of a guest post on the food of this popular show.
Hello, again, Dear Readers:
Today’s blog post is the first guest post to appear here, written by a writer, colleague, and friend Beverly Matoney who lives in the great state of Georgia. Like me, Beverly and her husband live rural. Unlike us, they are also raising chickens.
Beverly is a copywriter for the homeschool market. She homeschooled her own two children who are now grown and in their own careers. Beverly graciously offered to write a guest post when I was, one day, stumped for new ideas. (Well, I did order from Misfits Market, twice.) We chat weekly on a Zoom call with other writer friends, one of whom is in another country, eight or nine hours ahead of us.
I’ve made no secret of my love for Downton Abbey after it was recommended by friends in Houston and elsewhere. I watched it through the end of the series when Lady Edith finally got married to Bertie Pelham (spoilers?) I really enjoyed the kitchen scenes, like when Mrs. Patmore tried an electric stand mixer for the first time. No microwave ovens, air fryers, slow cookers, pressure cookers, or even a countertop oven at the House of Crawley.
Then, I got BF to take me to the movie a couple of years ago. There’s another Downton Abbey film coming out in a couple of weeks. I can’t wait, but he’s not entirely thrilled.
Wait until I decide to get the official cookbooks of Downton Abbey and start using them to cook dinner for BF.
Contents
Another Series
Downton Abbey isn’t the only historical series that has a devoted legion of fans. The series Outlander also has a fiercely loyal fan base. But since it’s on Starz, I haven’t seen it. It’s available on Amazon Prime Video as well, but. . .I haven’t bought one of those streaming subscriptions. I’m too busy with Britbox right now (where you can also see Downton Abbey.) It’s longer than I want to admit since I watched anything on The Food Network.
Beverly is a fan of Outlander as well as of the cooking. Like me, Beverly enjoys cooking and embraces trying new and interesting things. Fortunately, her husband isn’t the “don’t mess with my Hamburger Helper” sort like BF.
There are actually two cookbooks, and this review is about the first one.
The original Outlander Kitchen cookbook. (Source: Amazon.com)
So starting with this first subheading, and very little editing (mostly for format), is Beverly’s review of The Outlander Cookbook by Theresa Carle-Sanders. It’s offered with great appreciation and thanks to Beverly for writing and sending it along. (The links are my live affiliate Amazon links, pictures gathered from Amazon, Google, and other attributed sources.)
Enjoy!
Outlander
If you’ve been introduced to Jamie Fraser and his time-traveling wife Claire, congratulations. You’re already immersed in 18th-century Scotland and America.
And, if like me, you’ve devoured the novels, you’ve probably drooled over Diana Gabaldon’s descriptions of the settings, the action, and yes…the food.
Scottish oatcakes (picture via KitchAnnette.com)
Not to worry if you’ve not read the books. The television series offers plenty of images of historical fare that will make you hungry.
You may even have visions of going back in time yourself to try your hand at knocking about in an 18th-century kitchen, whipping up some bannocks, or a nice fruit tart.
Outlander, The Books
I was introduced to Outlander in the summer of 2004 during a trip to Seattle, Washington. My friend was clearing off her bookshelves and handed me the first book in the series.
The story was so captivating that I raced through the book, then went on a spree to buy the next four in the series. By the time I finished The Fiery Cross, the sixth book was at the publisher’s and A Breath of Snow and Ashes came out in 2005.
Not wanting to miss anything in the story, I re-read all five books before my new hardcover arrived, then melted into the tale, finishing with a long sigh.
What I didn’t know at the time was how long I’d have to wait for the next novel, and the next, and the next. Sometimes the gap was 3 or 4 or even 7 years!
Just before each new book was released, I started at the beginning and read them all.
Which means I’ve read Outlander five times.
And I’ll begin at the beginning when the tenth and final novel comes out…whenever that is.
And I’ve read all the side novellas.
And I’ve seen all of the episodes of the television series.
You could say I’m a little obsessed.
Enter Theresa Carle-Sanders
Her story offers insights into how she decided to create a cookbook around Diana Gabaldon’s amazing novels.
One line of her bio that struck me was “As with so many of Diana’s fans before and since, Outlander became the catalyst for the changes – some planned, many unforeseen – that have altered the course of our lives.”
I can relate.
While Theresa focused on the cooking of Outlander, I dove into herbalism. I’ve spent nearly 20 years learning to identify medicinal plants and how to use them, inspired by Claire Randall Fraser and her adventures across the centuries.
When I discovered Theresa and her Outlander Kitchen, I don’t believe more than three heartbeats passed before I had clicked “Buy Now”.
The subtitle of the book is “The Official Outlander Companion Cookbook”.
Dundee Cake, via FeastOfStarlight.com
With blessings and a foreword by the gracious and generous Diana Gabaldon herself, the cookbook begins with the paraphrased first line from the first novel.
Nice touch.
Then Theresa follows with her personal introduction outlining her decision to embark on a “life reboot”. Much like me, Outlander mysteriously appeared in her life, and so her culinary story begins.
As Theresa points out, the cookbook isn’t historical. Since the novels cover 20+ years within a 200-year span, so do the recipes she’s written.
But, inside, you will find historical recipes that are still common today, such as Cock-a-Leekie Soup and Veal Patties in Wine Sauce. As she says, they’ve stood the test of time.
Cock-A-Leekie Soup (picture via VibrantLifeArmyWife.com)
Bannocks
My original reason for purchasing the book was to make bannocks. These oatmeal flatbreads feature often in the novels, and each time I read of the characters munching on the warm breads, I wanted to make my own.
Scottish bannocks, via BrownieBites.net
The delicious recipe is on page 238 and delivers everything you’d expect of an unleavened oatcake…even instant transport back to a Scottish kitchen from 1740-something.
Along with each recipe, Theresa has included the passage from the book that inspired the dish.
Each brief excerpt plays an instant reminiscence from the tale. Not only can I picture the setting, but now, I can taste the food they were eating at the time.
Brilliant.
Imagine sipping on the same hot broth Claire had when she arrived at Castle Leoch (Outlander).
Or trying potatoes for the first time as roasted tatties at Lallybroch from Dragonfly in Amber.
Or having a pungent bowl of peppery oyster stew to take you to the pub with Jamie and Claire in Voyager.
Maybe some of Fiona’s ginger-nut biscuits with Roger at the manse from Drums of Autumn.
Brianna’s Bridies from Drums of Autumn, via OutlanderKitchen.com
Or a batch of Mrs. Bug’s buttermilk drop biscuits dripping with butter and honey the way they ate them in the Fraser’s Ridge kitchen in The Fiery Cross.
Perhaps you’d enjoy a glass of cherry bounce described in A Breath of Snow and Ashes.
Diana even contributed to the book by sharing a treasured family recipe for cheese enchiladas.
The Recipes Of Outlander
The recipe section of the book is laid out with beautiful color photographs, some of the process, some of the completed dish, all of them gorgeous.
Theresa has kept the recipes uniform by offering an Ingredient section, a Method section, and a Notes section.
I found the notes section to be most informative, including not only recipe hints, but also historical references.
Of course, Theresa has transformed the historical recipes into their modern versions, offering easy-to-find ingredients in place of some of the more exotic bits from days gone by.
She’s included a wonderful recipe index for those seeking ideas to use ingredients on hand or to plan and prepare a delicious feast.
Scotch eggs (picture via Parade Magazine, parade.com)
Honestly, I read (good) cookbooks like novels. I enjoy the recipe intro, the exposition, and the list of ingredients, and I follow along with the method in my mind whether it calls for chopping, mixing, kneading, or drizzling with butter.
Each of these recipes inspires me to add to my grocery list and then make a note on my calendar, “Outlander dish tonight”.
And if you are a fan, you’ll know what I mean.
For Foodies Everywhere
Even if you’ve never heard of Outlander, you won’t be disappointed with Theresa’s cookbook. Every page is filled with interesting culinary tidbits you can apply in your own kitchen.
Bangers & Mash, via FeastofStarlight.com
There’s something for everyone in the Outlander Kitchen. Modern, historical, romantic, delicious, soups, meat dishes, vegetarian dishes, breads, desserts…this book has it all.
You may even find yourself daydreaming about time travel to the 18th century yourself.
Have you brought Calabrian chili paste into your kitchen? If you like Sriracha, Tabasco, or other spicy additives, you really should try this condiment. I recently made a delicious shrimp recipe with it after trying to find it for quite a while.
Hello, again, Dear Readers:
After last week’s book review, I’ll show you the dish I cut my kitchen basil to make. It’s a delicious Italian recipe to add to your repertoire that’s anything but boring. Plus a couple of updates.
Contents
From The Last Blog
Since last week’s edition, I had a couple of email exchanges with Christopher Crompton of Pelargonium Press regarding Apartment Kitchen Gardening. He enjoyed my blog and loved the paint buckets, too. I sent him a few pictures, including the little plants that are now on the windowsill and will be planted soon. I have several tomatoes growing, and two strawberries, one of which will be ripe shortly. He suggested trying to plant the chickpeas, even after all this time. I’ll be doing that soon, too.
Christopher was surprised to find out that in the US, SNAP recipients can buy seeds and plants to grow their own food. Inspired by this info, he wrote a letter to the UK’s environment minister to suggest doing something similar there to help reduce the strong reliance on food banks. I don’t know if they have a program like SNAP there, but that would certainly help UK folks, too, especially if they could learn to grow in apartments. If it happens, I’m glad I could help, just a little.
Inflation
In a subsequent email, Christopher said that the “food front” in the UK also has a long road ahead. There is an effort to increase the standing of cooking classes in schools, as well as encourage people to grow their own food. He said that in time, there could be a shift in the UK’s culture. They are also experiencing a crisis with the higher cost of living now that will require a solution with multiple factors.
The man isn’t kidding. BF and I talk about this often. Inflation is getting worse with no end in sight, and it happened quickly. Public discourse can bring about needed changes, such as more people growing their own gardens. In example: on Sunday, I bought a box of 5 dozen eggs at Walmart that have gone up to $15. The price normally goes between $6 and $9, maybe $10. But after paying $13.33 for the last box just one week prior, it’s now over $15. I need to start looking for local chicken folks who sell their eggs, even if they’re the same price. I bought more white rice—yes, plain white rice, which I only restarted eating when I moved here. We’ll be getting more of that sort of thing in the coming months.
On a nicer note, I showed Christopher the blackberries that are growing here now, and I even picked four yesterday morning.
Aren’t they beautiful? More to come soon.
He said he has some type of cultivated berries growing, but after a few jars of jam and giving away many little baskets, he’s done with them. Our berry season is short, so I pick as many as I can until they’re gone. Maybe I should learn to make jam too.
He also picks wild sloes to make sloe gin for the winter. Sounds like Amy’s basil pesto obsession, doesn’t it?
Christopher was also surprised that I prefer the British brands of tea, and I’ll be talking about that in an upcoming blog post. I may have omitted the fact that I generally drink them from a cup with the Texas flag. Separately, I’ll be chatting with him again soon one day about the next book they’re planning.
The New Addition
This weekend, BF got a text message from one of his car-guy friends. The man and his wife were out somewhere and came across a scrawny little kitten. Unfortunately, the man is horribly allergic to cats, to the point where he has been hospitalized twice. So, knowing I love the cats (or at least, I did), he texted BF, who brought it up to me. He showed me the pictures of the fluffy orange and white cat.
Remembering our experience with the Christmas kittens five years ago, I was not thrilled with the idea of another cat in here. This kitten is a little bigger than the previous rescues, and of course, BF couldn’t say no. Well, I couldn’t either. I tried.
Dirty, scrawny, starving, and scared, they put her in a little carrier and brought her over. After some food and water, she didn’t waste any time making herself comfortable in the Casa de Rurale, either.
There she is.
She likes sitting on the sewing machine table, but pretty much anywhere she likes. I was trying to work.
Do you think she likes me?
She didn’t take long to discover great places to nap:
Where Catmandu and Kismet have gone before
Just make yourself at home, why don’t you?
Awwww. . . .
We did give her a bath, which went about as well as you think it did. BF has a few scratches on his back despite the claw clipping prior to the washing.
Unfortunately, Tab E. Cat isn’t as thrilled with the new addition and let us know about it:
He asserted his feline dominance, and left his “scent” behind on the dogs’ cushion, too.
Just as Broccoli Stirfry is starting to learn how to dog, Tab E. Cat restarted his antics. Thank heavens for Angry Orange, that’s all I’m saying.
The pit bull tried his favorite “get to know you” move, chasing her into a corner of the bathroom, and requiring me to pull him off by his collar. Earlier in the day, he and the now-30-pound puppy took off running after two people minding their own business on horseback. An 85-pound pit bull decided he was going to defend the homestead against horses. I’m sure the horses were laughing to themselves. It could have ended badly, but thankfully another neighbor saw it and stopped his Ford F150. The incident was mostly annoying and embarrassing.
I’m thinking of starting a GoFundMe page for the beasts.
Giada’s Italy: My Recipes For La Dolce Vita
This is Giada’s cookbook released in 2018, prior to her newest book, Eat Better, Feel Better. I bought a “signed copy” of Giada’s Italy at the Barnes & Noble in Mandeville one evening in April of 2018.
Ok, it was an “unauthorized purchase,” just something I wanted and there it was. It’s not something I do often (especially now), but I’m still a fan of Giada’s, so I bought one. However, I didn’t stand in line as I had before with a couple of her previous books—it was already signed, but likely not by Giada herself. That’s OK.
When I had the time, I read through the book and the recipes. It’s a marked departure from the previous formats of her books. After filming a couple of seasons of Giada in Italy in Positano and Florence instead of the usual California settings, there are plenty of pictures from both cities. One thing hasn’t changed: pictures of Giada, her daughter Jade, locals, and a few other family members enjoying the Italian seaside.
The Shrimp Recipe
Spicy Calabrian Shrimp is a recipe on page 41 of the book. Giada’s description says:
My version of a shrimp cocktail has a lot more kick than the steakhouse standard, thanks to the Calabrian chili paste. I use this spicy condiment in many of my recipes; it’s kind of like the Italian version of sriracha. If you can get your hands on fresh Thai basil, which has a slight licorice flavor, it’s really nice here, but if not, regular basil is just fine.
When BF saw the picture on page 40 of the shrimp, he said, “Oh, make that for me!” Sure, honey!
There was just one problem: Calabrian chili paste.
Remember, I now live in Central Louisiana, 300 miles away from Houston. Here, people get upset when you put salsa on cooked eggs as if you’ve committed a felony. Remember BF’s reaction years ago when I told him I needed allspice to make apple pie spice. Pointing at a huge rack of different local spice blends in Winn-Dixie, he said, “here’s all the allspice you need!” He didn’t know what I was talking about, and if he’d made that mistake in the Navy, he would have been thrown in the brig.
Nobody Had Any
Now, that link above will take you to Amazon’s entry for the condiment, but that wasn’t always the case—when they carried it, the site was always out. I literally couldn’t find the stuff.
A search turned up one brand on Nonna Box, a website that offers Italian ingredients shipped straight to your door, including the Calabrian chili paste. It’s currently out of stock, as it was before, but to buy it on this website would have been about $25 with taxes, shipping, and handling. OUCH.
I called the local outlets I thought should have such a thing, but nobody knew what I was talking about. (This was pre-pandemic.) Surprisingly, Rouse’s didn’t have it, considering their focus on Italian foods. I both visited Martin Wine & Spirits (formerly Martin Wine Cellar) in Metairie on one of my monthly jaunts and called the Mandeville store to no avail. I also called Red Stick Spice Company in Baton Rouge, they didn’t know what it was either.
My last resort: Phoenicia Foods in Houston. I sent an email, thinking, surely, they would have it, right?
Nope. And they still don’t, but they do offer to ship to addresses outside of Houston. Maybe I should take another look at their website. I so miss being able to shop in that huge place on Westheimer on the west side of town. They have the most interesting things imported from nearly everywhere.
Calabrian Chili Paste-Finally!
BF has not forgotten this recipe, and occasionally asked when I would make it for him. I reminded him that I still couldn’t get the chili paste. The look on his face made me think I think he didn’t get that part. He says I was just telling him a story to get out of making it, but that’s not the case.
One irony was that Ree Drummond used this hot stuff on her own TV show one day. In Pawhuska, Oklahoma, famous for its “middle of nowhere” vibe. And then she makes a comment about how easy it is to find now. Sorry, what?
There it is, the magical stuff.
Y’all, I’m in the middle of Louisiana. When you talk about shrimp, they are either fried or boiled and only grilled if you ask for it specifically. Most people don’t know what cumin and coriander are used for, much less something like chorizo. Calabrian chili paste is just not something anyone knows here, and that became obvious quickly, even with many alleged “gourmet cooks.” (Yes, I’m still writing legal copy.)
A few weeks ago, The Giadzy, Giada’s online magazine and brand, published this article on her love of Calabrian chili paste. I saw it on Facebook. They even sell it on their website. Hmmm. . .OK, should I look again on Amazon?
BINGO! It was the same brand Giada uses, and it was finally in stock.
I needed something else from Amazon, so I ordered the paste along with the other item to get free shipping. (And why not?) The order arrived a few days later. We bought a bag of frozen shrimp at Winn-Dixie and made our dinner plans.
When I was getting ready to cook, BF said, “so we’ll have this with pasta, right?” Say what? No!! I read him what Giada instructs to cook with it, but. . .well, let me get to the making of this dish.
Shrimp For Dinner
Here’s the recipe to print.
Spicy Calabrian Shrimp
Giada de Laurentiis' version of shrimp cocktail, made spicy with Calabrian chili paste. From Giada's Italy, c.2018.
Ingredients
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 2 tbsp olive oil extra-virgin
- 2 tsp Calabrian chili paste
- 1 tsp grated lemon zest from one-half lemon
- ¼ tsp kosher salt
- 1 lb large shrimp, peeled and deveined tails intact
- 1 tbsp fresh lemon juice
- 1 tbsp freshly chopped basil or Thai basil
Instructions
- Preheat the oven to 425F
- In a medium bowl, whisk together the Parmigiano-Reggiano, olive oil, chile paste, lemon zest, oregano, and salt. Add the shrimp and toss to coat. Allow the shrimp to marinate for 10 minutes at room temperature.
- Spread the shrimp evenly on a rimmed baking sheet and bake for 8 to 10 minutes, or until the shrimp are pink and opaque all the way through. Sprinkle the lemon juice and basil over the shrimp. Serve warm.
BF was quite happy that I was finally going to make it for him, four years after he first saw the recipe.
It’s simple to make, and Giada even tells you what to serve with it: Veal Saltimboca Milanese-Style on page 198 and Asparagus with Grilled Melon Salad on page 216. A teaspoon of Calabrian chili paste also goes in the salad along with cherry tomatoes, sliced cantaloupe, lime juice, Ricotta Salata cheese, and a few other ingredients. These ingredients are not the stuff of salads in this part of the US, save for cherry tomatoes, even in a restaurant that purports to be “Italian.”
One look at those recipes and I knew a) I would have more trouble finding ingredients, especially a 12-ounce veal chop and Ricotta Salata cheese, and b), he wouldn’t eat either of those anyway.
We’re not talking about the refined palates you see in Houston. No, we’re talking about a guy who spent three tours overseas: one with the US Army and two with the Navy Seabees, eating in chow halls. BF grew up not realizing that mac & cheese didn’t have to come from a box. He’ll eat ravioli from a can, but that little container of cheese tortellini from Trader Joe’s is still in the freezer because he’s not sure what it is or if he’s going to like it.
Spaghetti for him, and cauliflower rice for me.
I also realized I would need some Parmigiano-Reggiano cheese and might have to head to Rouses to get some. Nope—I already had a quart-sized bag in the big freezer, bought some time ago, and grated for whenever I need some.
A delicious cheese, but you don’t need much.
Now you’re cooking with gas.
Making The Recipe
So, once you’ve got your ingredients together—including the hard-to-find chili paste—it all comes together quickly.
The Setup
Preheat your oven to 425F. Then, mix up the ingredients:
Two teaspoons are plenty of chili paste, trust me.
Add in the shrimp, mixing well to coat:
Just like that.
Let them marinate for 10 minutes at room temperature. Then spread the shrimp out on a rimmed baking sheet and bake them for 10 minutes, until they’re pink and cooked.
This doesn’t take long
While that’s cooking, chop the basil:
That’s all I had, but I didn’t need much of it, thankfully
Then just set that aside with the lemon juice
Just like that.
When the shrimp are cooked, sprinkle the lemon juice and chopped fresh basil over them and serve warm.
Dinner! Spaghetti for him, Cauli-rice for me.
Guess what? He liked it! So now I can make it for him whenever we want, long as I have shrimp, the cheese, and the other ingredients.
Other Recipes In Giada’s Italy
The book has more delicious recipes, and I’ve tried a few:
- Avocado white bean dip, page 25—“smooth & creamy,” as I noted in the book on 4/11/2018
- Apricot Mostarda, page 38—delicious and sweet with a charge of spice. It’s intended for the antipasto platter, a sweet/hot bit among the meats, cheeses, and olives—much like a charcuterie board, really. It just really looked good to me, and I made some, but only once. BF wouldn’t touch it, so more for me.
- Zucchini Sottolio, page 226—someone gave us a couple of very large zucchini from their garden, and I wanted to do something different with them. Giada did not disappoint. Made on 6/18/2018, I noted “bold flavors with vinegar tang.” BF doesn’t like anything tangy or a vinegar taste, nor any type of squash, so again, it was just for me. The zucchini is sliced and quickly cooked in water and apple cider vinegar, drained, then added to a mixture of herbs. Put zucchini in a jar and cover with extra-virgin olive oil Add a tight-fitting lid before stashing in the fridge. This helps the zucchini last about three weeks in the fridge. Serve at room temperature as a side dish or other accompaniment.
- Roasted Parmigiano-Reggiano potatoes, page 219—BF liked this one too, and it was simple. I like the fresh rosemary, but I can’t seem to keep the plants growing here for some odd reason. I haven’t made it in a while but I should make it again, especially if we grow some potatoes.
Mind you, when I read this section aloud to him during proofreading, BF began his retching noises.
There are several recipes here I’d still like to try, like the Hazelnut Chicken on page 202. It’s a weekend meal for sure, but again, getting ingredients like Cerignola olives, Frangelico, and skinless hazelnuts requires some searching before I can make the plans. And of course, the question of if BF will eat it—but that’s why we keep cans of ravioli and Wolf Brand Chili around, too.
Until Next Time
I’ve been gifted a wonderful collection of things from across the pond, but not by Mr. Crompton. Pictures and explanations will come later in a blog post, including an explanation of some British biscuits (cookies) called Chocolate Hobnobs. Oh, yes, BF loved those, too.
I also have a couple of updates on some recently made recipes, and will again use the recipe plugin to create them so you can print them for yourself. A guest blog is also coming, as I mentioned last week.
Spring is here, so enjoy all the asparagus, fresh berries, and other delicious things that are becoming available.
Happy Dining!
